This is one of our favourite recipes from Fine Cooking. It’s pretty easy to make, it just takes some time to marinate the chicken. The recipe recommends a marinating time of at least 2 to 12 hours. I started marinating the chicken thighs the night before at 8pm and didn’t start making dinner til 8:30pm the next evening. It was all good 🙂 You must make the Ssamjang sauce that it calls for. To cut down the spice, you can reduce the amount of red chilli paste. I put in 2 tablespoons instead of 2 and a half and it was just right for us.